You'd expect to find lamb chops grilled with rosemary, but the sauce, a fruity mixture of grapes, white wine and just a touch of honey, is a delightful surprise. You'll want to choose seedless grapes for this recipe.
Cabernet sauvignon is classic with lamb, but a European cabernet will taste austere against the slightly sweet sauce here. Instead, try a California or Washington State cabernet, which will be fruity enough to blend with the sweetness.
- 1 1/2 tablespoons olive oil
- 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
- Fresh-ground black pepper
- 3 tablespoons chopped fresh rosemary
- 4 cloves garlic, cut into thin slices
- 2 cups red grapes (from about a 1-pound bunch)
- 1/3 cup dry white wine
- 1 teaspoon honey
In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
In place of the loin chops, you can use lamb shoulder chops, about one inch thick (about two pounds in all). Cook them a little less than the loin chops.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
616 calories; 26g total fat; 225mg cholesterol; 235mg sodium; 18g carbohydrates; 1g fiber; 72g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .